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Moroccan Crusted Salmon


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Cooking Method

2 lb salmon fillet
2 T olive oil
1 T curry powder
1 T coriander seeds
1 T cumin seeds
1 T caraway seeds
1 T cardamom seeds
1 T anise seeds
1 T black peppercorns


Toast spices in a dry skillet over med heat until lightly fragrant (3-5 min). Combine spices in a grinder or crush with a mortar and pestle.

*Note: This spice mixture will be more than needed for a single salmon fillet. Reserve remaining spice mixture for 2-3 additional fillets.

Coat salmon with oil then rub lightly with spice mixture. Let stand 20 min. Bake 15 min, skin down, at 350°. Or place on a med-hot grill uncovered 15-20 min until done.

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